DE669225C - Production of jelly from milk and milk products - Google Patents
Production of jelly from milk and milk productsInfo
- Publication number
- DE669225C DE669225C DESCH105840D DESC105840D DE669225C DE 669225 C DE669225 C DE 669225C DE SCH105840 D DESCH105840 D DE SCH105840D DE SC105840 D DESC105840 D DE SC105840D DE 669225 C DE669225 C DE 669225C
- Authority
- DE
- Germany
- Prior art keywords
- milk
- acid
- jelly
- production
- tetragalacturonic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013336 milk Nutrition 0.000 title claims description 15
- 239000008267 milk Substances 0.000 title claims description 15
- 210000004080 milk Anatomy 0.000 title claims description 15
- 235000015110 jellies Nutrition 0.000 title description 4
- 239000008274 jelly Substances 0.000 title description 4
- 238000004519 manufacturing process Methods 0.000 title description 3
- GOIKIOHGMNUNBL-UHFFFAOYSA-N Tetragalacturonic acid Natural products OC1C(O)C(O)OC(C(O)=O)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(O3)C(O)=O)O)C(O2)C(O)=O)O)C(C(O)=O)O1 GOIKIOHGMNUNBL-UHFFFAOYSA-N 0.000 claims description 11
- GOIKIOHGMNUNBL-XVJVAFNESA-N alpha-D-GalpA-(1->4)-alpha-D-GalpA-(1->4)-alpha-D-GalpA-(1->4)-alpha-D-GalpA Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O[C@@H]2[C@@H]([C@@H](O)[C@@H](O[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@H](O3)C(O)=O)O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 GOIKIOHGMNUNBL-XVJVAFNESA-N 0.000 claims description 11
- 239000000126 substance Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 229920001277 pectin Polymers 0.000 description 7
- 239000001814 pectin Substances 0.000 description 6
- 235000010987 pectin Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 4
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 4
- 239000003349 gelling agent Substances 0.000 description 4
- AEMOLEFTQBMNLQ-DTEWXJGMSA-N D-Galacturonic acid Natural products O[C@@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-DTEWXJGMSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- DKAGJZJALZXOOV-UHFFFAOYSA-N hydrate;hydrochloride Chemical compound O.Cl DKAGJZJALZXOOV-UHFFFAOYSA-N 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
Description
Herstellung von Gallerten aus Milch und Milchprodukten Wenn man, wie bekannt, Milch mit Pektin versetzt, scheidet sich die Mischung nach einiger Zeit in zwei scharf abgegrenzte Schichten. Die obere Schicht besteht aus Molken, die untere im wesentlichen aus Eiweiß. Die Fettstoffe der Milch sind mit dem Eiweiß niedergeschlagen worden, Milchzucker und Kalksalze jedoch größtenteils in der Molke verblieben. Für diese Fällung sind verhältnismäßig große Pektinmengen und eine Standzeit von mehreren Stunden erforderlich.Making jelly from milk and dairy products If you know how known to add pectin to milk, the mixture separates after a while in two sharply defined layers. The top layer consists of whey that lower essentially made up of egg white. The fatty substances in milk are with the protein has been knocked down, but lactose and calcium salts are mostly in the whey remained. Relatively large amounts of pectin and a standing time are required for this precipitation of several hours required.
Es wurde ferner vorgeschlagen, ein durch Eindampfen erhaltenes, mit lipoidhaltigem Mehl und Zucker versetztes Milchkonzentrat nach kurzem. Aufkochen mit einem Geliermittel und schließlich mit Lecithin zu versetzen, wodurch eine streichfähige Masse erhalten wird. Als Geliermittel werden sowohl einige leimartige Substanzen, Agar-Agar, Gelatine, Tragant, als auch Pflanzenpektine vorgeschlagen, die angeblich durch ihren Gehalt an d-Galakturonsäure neben verschiedenen Zuckerarten, z. B. Arabinose, Galaktose, Xylose, die erstrebte Pektisierung bewirken sollen. Diese Anweisung legt offenbar keinen entscheidenden Wert auf das' Vorhandensein von Galakturonsäure in den zuzusetzenden Geliermitteln, da sie ebenfalls die erwähnten leimartigen Stoffe, die bekanntlich keine Galakturonsäure enthalten, als gleichwirkende Geliermittel bezeichnet. Auch bei Verwendung von Obstpektinen wird deren versteifende Wirkung lediglich im Zusammenwirken mit verschiedenen Zuckerarten erblickt.It has also been proposed to use an evaporation obtained with milk concentrate mixed with lipoid-containing flour and sugar after a short time. Bring to a boil with a gelling agent and finally with lecithin, creating a spreadable Mass is obtained. Some glue-like substances are used as gelling agents, Agar-agar, gelatin, tragacanth, as well as plant pectins are suggested that supposedly due to their content of d-galacturonic acid in addition to various types of sugar, e.g. B. arabinose, Galactose, xylose, which are supposed to bring about the desired pectization. This statement lays down apparently no decisive value on the 'presence of galacturonic acid in the gelling agents to be added, as they also contain the glue-like substances mentioned, which are known to contain no galacturonic acid as gelling agents with the same effect designated. Even when using fruit pectins, their stiffening effect is increased seen only in conjunction with various types of sugar.
Der vorliegenden Erfindung liegt die Erkenntnis Ehr 1 i c h s zugrunde, daß Tetragalakturonsäure allein, ohne weitere Zusätze, imstande ist, Milch in pasten- oder salbenartige Form zu überführen. d-Galakturonsäure, die bekanntlich ein Spaltprodukt der Tetragalakturonsäure ist und der, wie vorstehend erwähnt, bisher im. Schrifttum eine milchpektisierende Wirkung zugeschrieben wurde, wäre als solche allein hierzu nicht imstande.The present invention is based on the knowledge Ehr 1 i c h s, that tetragalacturonic acid alone, without further additives, is capable of making milk in paste or ointment-like form. d-galacturonic acid, which is known to be a cleavage product which is tetragalacturonic acid and which, as mentioned above, so far in. literature a milk-pectinizing effect was ascribed to it alone would be here as such not capable of.
Durch Zusatz von Tetragalakturonsäure erstarrt Vollmilch ohne jede Schichtbildung zu einem glatten Milchgelee, einem Emulsionskolloid, das alle sonst mit der Molke verlorengehenden Kalksalze der Milch und die Fett- und Eiweißstoffe in feinster Verteilung enthält, so daß z. B. ein hiernach erhaltener Quark sehr geschmeidig und besonders leicht verdaulich ist. Die Tetragalakturonsäure, die eine schwache Säure ist, kann unmittelbar als solche oder auch als lösliches Neutralsalz, z. B. Alkalisalz, zur Anwendung kommen, wodurch sogar ihre Wirksamkeit etwas erhöht wird. Je vollständiger ihre Vermischung mit der Milch erfolgt, um so günstiger ist die Wirkung, insbesondere in bezug auf die Gerinnzeit und den Geschmack. Beispiel. i o g Tetragalakturonsäure in Pulverform..With the addition of tetragalacturonic acid, whole milk solidifies without any Layer formation to form a smooth milk jelly, an emulsion colloid that everyone else does Calcium salts of milk and fat and protein substances lost with the whey contains in the finest distribution, so that z. B. a quark obtained afterwards very much is smooth and particularly easy to digest. The tetragalacturonic acid, the one weak acid can be used directly as such or as a soluble neutral salt, z. B. alkali salt, are used, which even increases their effectiveness somewhat will. The more completely it is mixed with the milk, the cheaper it is the effect, especially with regard to the curdling time and the taste. Example. i o g tetragalacturonic acid in powder form ..
werden in iooccm heißem Wasser gelöst uiid'1 wieder abgekühlt, um die Wirksamkeit zi erhöhen neutralisiert und hierauf in iooo y Vollmilch eingerührt oder durch kräftig Schütteln innig mit der Milch vermischt;'': worauf die Milch ohne Abscheidung einer Molke alsbald zu einer gallertartigen Masse erstarrt.are dissolved in 10 ounces of hot water and cooled down again to increase the effectiveness zi neutralized and then stirred into 100 y whole milk or by vigorously shaking it intimately mixed with the milk; '': whereupon the milk Without depositing a whey, it soon solidifies to a gelatinous mass.
Die günstigsten Ergebnisse werden erzielt, wenn die Milch vorher gekühlt wurde. Es genügt indessen Zimmertemperatur, um den Gerinnungspr ozeß schnell und sicher verlaufen zu lassen.The best results are achieved if the milk is cooled beforehand became. However, room temperature is sufficient to start the coagulation process quickly and to run safely.
Es werden hier also mit der Tetragalakturonsäure, einem Bestandteil
bzw. Spaltprodukt des Pektins, Wirkungen hervorgerufen, die man bisher nur mit Pektin
selbst, und zwar, wie eingangs ausgeführt, nur unvollkommen erzielen konnte. Demgegenüber
ist die Verwendung von isolierter Tetragalakturonsäure auch noch aus folgenden Gründen
besonders vorteilhaft: Die Darstellung der Tetragalaktur onsäure ist wesentlich
einfacher als die des Pektins, denn es können viele hierbei notwendigen Maßnahmen,
Kühlung, Verwendung organischer Säuren, Vakuumeindampfung usw. fortfallen. Es genügt
bekanntlich, die Trester mit schwach salzsaurem Wasser auszuziehen, wie üblich zu
klären, einige Stunden unter Hinzufügung von etwas mehr Salzsäure oder ,#ner anderen
anorganischen Säure zu kochen
Das Anwendungsgebiet der Tetragalakturonsäure zur Herstellung von gallert- oder salbenähnlichen Substanzen ist sehr vielseitig. Sie kann bei der Bereitung von Käse und der Herstellung von Milchdauerwaren, z. B. Eiscreme u. dgl., Verwendung finden. Auch in der Kosmetik und Pharmazie kommt ihre Anwendung in Betracht, z. B. wegen der Galler tbildung mit Alkohol.The field of application of tetragalacturonic acid for the production of gelatinous or ointment-like substances is very versatile. She can help with the preparation of cheese and the production of long-life milk products, e.g. B. ice cream and the like. Use Find. They can also be used in cosmetics and pharmacy, e.g. B. because of jelly tformation with alcohol.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DESCH105840D DE669225C (en) | 1934-12-16 | 1934-12-16 | Production of jelly from milk and milk products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DESCH105840D DE669225C (en) | 1934-12-16 | 1934-12-16 | Production of jelly from milk and milk products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE669225C true DE669225C (en) | 1938-12-20 |
Family
ID=7448038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DESCH105840D Expired DE669225C (en) | 1934-12-16 | 1934-12-16 | Production of jelly from milk and milk products |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE669225C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE904494C (en) * | 1939-05-01 | 1954-02-18 | Gen Foods Corp | Process for making milk jelly |
| EP0797925A1 (en) * | 1996-03-27 | 1997-10-01 | Societe Des Produits Nestle S.A. | Encapsulated particles in protein from a polysaccharide-containing dispersion |
| EP0797926A1 (en) * | 1996-03-27 | 1997-10-01 | Societe Des Produits Nestle S.A. | Protein purification |
-
1934
- 1934-12-16 DE DESCH105840D patent/DE669225C/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE904494C (en) * | 1939-05-01 | 1954-02-18 | Gen Foods Corp | Process for making milk jelly |
| EP0797925A1 (en) * | 1996-03-27 | 1997-10-01 | Societe Des Produits Nestle S.A. | Encapsulated particles in protein from a polysaccharide-containing dispersion |
| EP0797926A1 (en) * | 1996-03-27 | 1997-10-01 | Societe Des Produits Nestle S.A. | Protein purification |
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